Potato and Brown Rice Pie

Filling:

1 cup TVP (textured vegetable protein, the type that has no coloring nor flavor)

1 stalk of celery

1 Roma tomato, in chunks

2 Tbsp. onion powder or 1/2 an onion cut in pieces

Salt to taste

1 tsp. garlic powder

3 Tbsp. olive or canola oil (you can also use grapeseed oil)

1/2 tsp. Italian Seasoning or herbs of your choice

1 Tbsp. sweet paprika powder

3/4 cup tomato sauce

1/2 tsp. ground coriander

1/4 Anaheim pepper cut into small pieces or any green sweet pepper you have in hand

1/4 cup walnut pieces (you can substitute with ground sunflower seeds)

Prepare the filling before you make the pie dough. In the blender, process the stalk of celery, the tomato with 1 cup of water. If you are using onion in pieces, add to this mixture, blend till smooth. Dump the contents of the blender into a skillet, add the rest of the ingredients and cook over medium fire till tender and moist (not watery). While cooking, add more water as needed because the TVP tends to absorb all the water. Set aside and prepare the pie dough.

Pie Dough

3 medium size potatoes, peeled and cut into pieces

1 cup brown rice already cooked

3/4 cup all purpose flour

1/2 cup soy flour (you can get it at a health food store)

1 Tbsp. onion powder

1/2 tsp. garlic powder

3 Tbsp. olive oil

Salt to taste

1 Cup water

1/4 cup raw cashews or raw almonds

In the blender, process the potatoes, the brown rice and the cashews with a little water until smooth. Scrape into a bowl. Mix in the rest of the ingredients until you have a very soft dough.

Grease a baking dish and extend half of the pie dough to cover the bottom of the dish. Cover the layer of pie dough with the TVP, top with the rest of the pie dough.

Bake at 400º F for 10 minutes, then lower the temperature to 350º F until golden brown for approximately 35 minutes.

This is a delicious pie and it would be a great addition to your table when having lots of company.

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